Transform your meal with our Thai Tomato Salad – a quick, easy, and flavor-filled journey with Thai chilies, cilantro, and lime juice. It’s the ideal spicy side for any Thai dish and ready in 5 minutes!
Any of you who have been to Portland in the past few years have undoubtedly heard of the wildly popular Pok Pok Thai restaurant. We were visiting Portland and thinking of which restaurants to visit. Truth be told, I am not a huge fan of uber-trendy restaurants or waiting a long time to get a table, so the husband and I just kind of ignored Pok Pok as an option.
However, we were driving around and had a late breakfast, missed the noon lunch hour, and started getting hungry. I was searching on my phone for nearby restaurants when Pok Pok popped up. Well, one of the dishes we ordered at Pok Pok was a “special of the day,” scribbled on the chalkboard as “Thai Tomato Salad.” It was one of my favorite things we ate, so I knew I had to recreate the recipe to share with all of you.
Table of Contents
Reasons to Love This Thai Tomato Salad
- Thai Tomato Salad offers a unique blend of spicy, tangy, and sweet flavors.
- This salad recipe is quick and easy. It’s incredibly simple to make, perfect for busy lifestyles or last-minute meal additions.
- This side dish pairs wonderfully with a variety of main courses.
Recipe Ingredients
- Tomatoes: They are the primary component, cut into bite-sized wedges to form the base of the salad.
- Thai Bird’s Eye Chilies: These add a distinctive spicy kick, essential for the authentic Thai flavor.
- Cilantro: Chopped cilantro contributes a fresh, herbaceous note that complements the other flavors.
- Lime Juice: The juice of limes adds a bright, tangy element that balances the salad’s taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Soy Sauce: For a vegetarian option, replace fish sauce with soy sauce to retain the umami depth.
- Lime Juice Variation: Substitute the portion of the lime juice by adding a teaspoon of lime zest to the Thai Tomato Salad for an extra citrusy zing and tangy flavor.
How to Make Thai Tomato Salad
Step #1: Toss all of the ingredients together in a large bowl.
Step #2: Let rest at room temperature until ready to serve. Use a slotted spoon for serving.
Expert Tip
Gently stir or massage the tomatoes with your hands to ensure the dressing coats each piece uniformly. This hands-on approach helps the flavors penetrate the tomatoes more deeply.
Frequently Asked Questions
Absolutely! While medium-sized tomatoes are commonly used, feel free to experiment with varieties like heirloom, cherry tomatoes, or grape tomatoes. Each type brings a unique flavor and texture, adding a personal touch to your salad. Just ensure they are ripe for the best result.
Yes, you can! Adding Thai basil leaves, coriander, or fresh basil can enhance the flavor profile of the salad. Thai basil adds a spicy, anise-like flavor, while fresh basil provides a sweeter note. You can sprinkle them in addition to create a more complex, aromatic dish.
Storage Info
Thai Tomato Salad is best enjoyed fresh and doesn’t store well due to its fresh ingredients. If necessary, you can refrigerate it in an airtight container for up to a day. However, note that the tomatoes may become soggy and lose their texture.
More Delicious Recipes That You Will Love
Thai Tomato Salad Recipe
Ingredients
- 3 medium tomatoes - cut into bite-sized wedges
- 2 Thai - bird’s eye chilies, seeded and thinly sliced
- 1/4 cup chopped cilantro
- Juice of 2 limes
- 1/8 cup fish sauce
- 1/8 cup water
Instructions
- Toss all of the ingredients together in a large bowl.
- Let rest at room temperature until ready to serve. Use a slotted spoon for serving.
NOTES
Nutrition
Made with a Thai Coconut Bok Choy soup and rice, was delicious. I didn’t have cilantro but it was still good.
This Thai Tomato Salad is delicious. I used Kikkoman Ponzu Citrus Seasoned Dressing & Sauce that I bought from Karman Foods for an added twist of flavor. It’s our new fave healthy salad!
I added thinly sliced red onion, shaved lemongrass, kaffir lime powder (ran out of fresh), and extra lime and some white wine vinegar to make the flavors punch. I also used jalapeno because I ran out of Thai chilis (I usually keep a bag in the freezer, lasts forever) and added some red pepper flake for some more spice.